Best 3 Zucchini Carrot Pancakes Recipes
Calling all veggie lovers and pancake enthusiasts! Our zucchini carrot pancakes are a delightful fusion of flavors and textures that will tantalize your taste buds. These savory pancakes are packed with grated zucchini and carrots, adding a delightful crunch and a pop of vibrant color. Infused with aromatic herbs and spices, each bite is a symphony of flavors that will leave you craving more.
But that's not all! This versatile recipe also includes three additional pancake variations to cater to different dietary preferences and flavor profiles. For those who love a touch of heat, the spicy zucchini carrot pancakes bring the fire with a blend of chili powder and cayenne pepper. If you prefer a cheesy delight, the zucchini carrot and cheddar pancakes are a must-try, featuring a gooey cheddar cheese filling that melts in your mouth. And for those with a sweet tooth, the zucchini carrot pancakes with apples and cinnamon are a heavenly treat, combining the sweetness of apples with the warmth of cinnamon.
No matter your taste preferences, there's a zucchini carrot pancake variation in this article that will satisfy your cravings. So gather your ingredients, fire up your griddle, and let's embark on a culinary journey that celebrates the goodness of vegetables and the joy of pancakes!
ZUCCHINI, CARROT AND POTATO PANCAKES
Steps:
- With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
- Mix all ingredients together.
ZUCCHINI CARROT PANCAKES
Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 4-5
Number Of Ingredients 18
Steps:
- Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
- Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
- Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
- When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
- Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
- For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!
Nutrition Facts : Calories 149.2, Fat 5.4, SaturatedFat 1.6, Cholesterol 211.5, Sodium 552.6, Carbohydrate 16.9, Fiber 3, Sugar 4.3, Protein 8.9
ZUCCHINI AND CARROT PANCAKES
These a wonderful with pure maple syrup for breakfast! Visit my vegan food blog for more recipes and healthy tips: www.thecleaneatingmama.com XxOo - Tasha
Provided by Tasha Kaye
Categories Pancakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl. Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper - this is for dredging the mixture.
- 2. In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn. Simple and delicious!
Tips:
- Grate the zucchini and carrots finely using a box grater or food processor fitted with a grating disc. This will help them cook evenly in the pancakes.
- Squeeze the grated zucchini and carrots in a cheesecloth or clean kitchen towel to remove excess moisture. This will help prevent the pancakes from becoming too watery.
- Use a nonstick skillet or griddle over medium heat to cook the pancakes. This will help prevent them from sticking and burning.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These Zucchini Carrot Pancakes are a delicious and healthy way to start your day. They are packed with vegetables, which makes them a good source of vitamins, minerals, and fiber. They are also low in calories and fat, making them a guilt-free indulgence. Whether you serve them for breakfast, lunch, or dinner, these pancakes are sure to be a hit with everyone at the table.
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